Weeknight Linguine with Chickpeas and Zucchini



A quick and flavorful weeknight pasta dish featuring linguine, hearty chickpeas, and tender zucchini, all tossed in a garlic-infused olive oil sauce. Perfect for a delicious and satisfying dinner in no time!

Ingredients:
  • 8 oz linguine
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 medium zucchini, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Instructions:

As directed on the package, cook the linguine; then, drain and set it aside

Heat the olive oil in a big skillet over medium heat

Garlic powder should be added and sauted until aromatic

Slicing the zucchini, cook for about 5 minutes, or until tender

Add the dried oregano, red pepper flakes, and chickpeas if using

Add salt and black pepper according to taste; cook for a further three to four minutes

Toss well to coat cooked linguine with the skillet's chickpea-zucchini mixture

Before serving, top with chopped parsley and grated Parmesan cheese


Comments

Post a Comment

Popular posts from this blog

Butterscotch Cupcakes by Lydia Bakes

Image
This sweet treat from Lydia Bakes is called Butterscotch Cupcakes. They have the rich flavor of butterscotch and the moistness of a regular cupcake. Perfect for any event! Ingredients: 1 and 1/2 cups all-purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup butterscotch chips 1/2 cup whole milk Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin Mix the flour, baking powder, and salt together in a bowl with a whisk Put away Spread the softened butter and brown sugar out in a different bowl Beat the two together until they are light and fluffy One at a time, add the eggs and beat well after each one Add the vanilla extract and mix well Slowly add the dry ingredients to the wet ingredients, mixing them in with the w...
Read more

Vegan Bacon Wrapped Pineapple

Image
This vegan take on bacon-wrapped pineapple is a great mix of sweet and savory tastes. The smoky and slightly salty vegan bacon goes great with the juicy pineapple, making a tasty snack or appetizer. Ingredients: 1 pineapple, peeled and cored 1 package of vegan bacon strips 1/4 cup maple syrup 1 tablespoon soy sauce 1/2 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/4 teaspoon black pepper Toothpicks Instructions: Preheat the oven to 375F 190C Cut the pineapple into bite-sized chunks In a small bowl, mix together maple syrup, soy sauce, smoked paprika, garlic powder, and black pepper Wrap each pineapple chunk with a strip of vegan bacon and secure it with a toothpick Arrange the bacon-wrapped pineapple on a baking sheet lined with parchment paper Brush the maple syrup mixture over the bacon-wrapped pineapple Bake in the preheated oven for 20-25 minutes, or u...
Read more

White Cheddar Baked Corn Salad

Image
This White Cheddar Baked Corn Salad is a delightful blend of cheesy baked corn, fresh cherry tomatoes, red onions, and cilantro, all brought together with a zesty lime dressing. It's a perfect side dish or appetizer for any occasion. dish, Ingredients: 2 cups white cheddar baked corn prepared 1 cup cherry tomatoes, halved 1/2 cup red onion, finely chopped 1/4 cup fresh cilantro, chopped 1/4 cup mayonnaise 2 tablespoons sour cream 1 tablespoon fresh lime juice Salt and pepper to taste Instructions: In a large mixing bowl, combine the white cheddar baked corn, halved cherry tomatoes, finely chopped red onion, and chopped cilantro In a small bowl, whisk together the mayonnaise, sour cream, and fresh lime juice until well combined Pour the dressing over the salad ingredients and gently toss to coat everything evenly Season the salad with salt and pepper to taste Chill t...
Read more